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<h1>Snap Links Plus Test Page</h1>

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		<a class="image" href="http://en.wikipedia.org/wiki/File:Rice_With_Swamp_Eel.JPG"><img width="220" height="165" style="float: left; margin-right: 25px;" class="thumbimage" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Rice_With_Swamp_Eel.JPG/220px-Rice_With_Swamp_Eel.JPG" alt=""></a>

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			Clay-pot Rice With Swamp Eel
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<p><b>Clay pot cooking</b> is a
	<a title="Chinese cooking techniques" href="http://en.wikipedia.org/wiki/Chinese_cooking_techniques">technique</a> of
	<a title="Cooking" href="http://en.wikipedia.org/wiki/Cooking">cooking</a> <a title="Food" href="http://en.wikipedia.org/wiki/Food">food</a> in an unglazed clay
	pot which has been soaked in <a title="Water" href="http://en.wikipedia.org/wiki/Water">water</a> so as to release
	<a title="Steam" href="http://en.wikipedia.org/wiki/Steam">steam</a> during the cooking process. This technique has a long history,
	stretching back at least to ancient <a title="Ancient Rome" href="http://en.wikipedia.org/wiki/Ancient_Rome">Roman</a> times, and is
	commonly used in several cuisines in Africa, Europe and Southeast and East Asia.</p>
<h2>
	<span id="Cooking_techniques" class="mw-headline">Cooking techniques</span></h2>

<p>Typically, an unglazed clay pot is submerged for 15 to 30 minutes to absorb water before cooking, then filled with
	the food and placed into an <a title="Oven" href="http://en.wikipedia.org/wiki/Oven">oven</a>. The walls of the pot help to diffuse the
	<a title="Heat" href="http://en.wikipedia.org/wiki/Heat">heat</a>, and as the pot warms it releases the water as steam.</p>

<p>The food inside the clay pot loses little of its <a title="Moisture" href="http://en.wikipedia.org/wiki/Moisture">moisture</a> because it is
	surrounded by steam, creating a tender, flavorful <a title="Recipe" href="http://en.wikipedia.org/wiki/Recipe">dish</a>. The evaporation of
	the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil
	needs to be added with this cooking technique, food cooked in a clay pot may be lower in fat compared with food
	prepared by other methods such as <a title="Sautéing" href="http://en.wikipedia.org/wiki/Saut%C3%A9ing">sautéing</a> or
	<a title="Frying" href="http://en.wikipedia.org/wiki/Frying">frying</a>. And unlike <a title="Boiling" href="http://en.wikipedia.org/wiki/Boiling">boiling</a>,
	nutrients are not leached out into the water.</p>

<p>Because of the heat lost to the <a title="Evaporation" href="http://en.wikipedia.org/wiki/Evaporation">evaporation</a> of water, clay pot
	cooking requires lower oven temperature and longer cooking times than traditional
	<a title="Roasting" href="http://en.wikipedia.org/wiki/Roasting">roasting</a> with dry heat. Clay pots may be cleaned by scrubbing them
	with salt; <a title="Soap" href="http://en.wikipedia.org/wiki/Soap">soaps</a> or <a title="Detergent" href="http://en.wikipedia.org/wiki/Detergent">detergents</a>
	should not be used, because the clay may absorb them.</p>

<h2>
	<span id="In_African_Cuisines" class="mw-headline">In African Cuisines</span></h2>

<h2>
	<span id="Ethiopia" class="mw-headline">Ethiopia</span></h2>

<p>In ancient Ethiopia, all cooking was done with hand made clay pots made for different types of food. Today in most
	rural areas and in some urban homes, cooking is done with traditional clay pots because of the high price of regular
	metal pots. Some urban homes however use traditional clay pots believing that the food tastes better if cooked with
	a clay pot than a metal pot.</p>

<h2>
	<span id="In_Asian_cuisines" class="mw-headline">In Asian cuisines</span></h2>

<h3>
	<span id="Chinese" class="mw-headline">Chinese</span></h3>

<p>In Chinese, the pot used for such cooking is generally known as
	<a title="wikt:砂" class="extiw" href="http://en.wiktionary.org/wiki/%E7%A0%82">砂</a><a title="wikt:鍋" class="extiw" href="http://en.wiktionary.org/wiki/%E9%8D%8B">鍋</a>
	(pinyin: shāguo) or
	<a title="wikt:煲" class="extiw" href="http://en.wiktionary.org/wiki/%E7%85%B2">煲</a><a title="wikt:仔" class="extiw" href="http://en.wiktionary.org/wiki/%E4%BB%94">仔</a>
	(pinyin: bàozai), a Cantonese word for <i>little pot</i>. Clay pot dishes are sometimes labeled as "hot pot" or
	"hotpot" dishes on the menus of Chinese restaurants in English-speaking areas of the
	world.<a href="http://www.maplepalace.com/dinner_hotpot.html" class="external autonumber" rel="nofollow">[1]</a>,
	but it should not be confused with <a title="Hot pot" href="http://en.wikipedia.org/wiki/Hot_pot">hot pot</a> dishes that are served in a
	large metal bowl and cooked at the table. In Taiwan, the chicken dish <i><a title="Sanbeiji" href="http://en.wikipedia.org/wiki/Sanbeiji">sanbeiji</a></i>
	is prepared in a clay pot.</p>

<h3>
	<span id="Japan" class="mw-headline">Japan</span></h3>

<p>In Japan, the clay pot used for cooking is called a <i><a title="Donabe" href="http://en.wikipedia.org/wiki/Donabe">donabe</a></i>, although
	it is not submerged in water.</p>

<h3>
	<span id="Vietnam" class="mw-headline">Vietnam</span></h3>

<p>In Vietnam, the stew-like dish called <i><a title="Kho" href="http://en.wikipedia.org/wiki/Kho">kho</a></i> is cooked in a clay pot. The pot
	is most often called <i>nồi đất</i> in Vietnamese, although, depending on its size and use, it may also be called
	<i>nồi kho cá</i>, <i>nồi kho thịt</i>, <i>nồi kho tiêu</i>, or <i>nồi kho tộ</i>.</p>

<h3>
	<span id="Philippines" class="mw-headline">Philippines</span></h3>

<p>In the Philippines, the traditional clay pot used for cooking is the <i><a title="Palayok" href="http://en.wikipedia.org/wiki/Palayok">palayok</a></i>.
</p>

<h3>
	<span id="India" class="mw-headline">India</span></h3>

<p>In the southern states of Tamilnadu and Kerala in India , the traditional clay pot used for cooking is called <i>Chatti</i>.
	This is usually used in the villages by the working classes especially for cooking heavily spiced ,hot fish
	<a title="Curry" href="http://en.wikipedia.org/wiki/Curry">curry</a>. Interestingly, this word is also used in Punjab, in Northern India,
	where traditionally the black lentil (dal makhani) and mustard leaf (saag) is cooked on slow fire for hours.</p>

<p>There is another type of Chatti, called "Kal" Chatti, which means a pot made of stone. In this case it is a kind of
	chalkstone where the pot is carved out compared to the clay pot where clay is molded and baked. Typically Kal Chatti
	is used for making South Indian dishes like "Vetta Kozhambhu", "Kirai Masayil" etc.</p>

<h3>
	<span id="Sri_Lanka" class="mw-headline">Sri Lanka</span></h3>

<p>People in Sri Lanka use clay pot to make a special food called 'Pahi', (Little Jackfruit) fish curry, called ‘abul
	thiyal’ and some meat and specially rice and some chutney called accharu. Usually clay pots are used for making
	fresh water fish called’ Lula, Hunga, Magura and Kawaiya’. For more than 2000 years Sri Lankan used clay pots and
	now both modern and village people use the clay pot because they think the foods are more tasty and healthy.</p>

<h2>
	<span id="In_European_cuisines" class="mw-headline">In European cuisines</span></h2>

<h3>
	<span id="Germany" class="mw-headline">Germany</span></h3>

<div class="thumb tright">
	<div style="width:227px;" class="thumbinner">
		<a class="image" href="http://en.wikipedia.org/wiki/File:Romertopf.jpg"><img width="225" height="141" class="thumbimage" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Romertopf.jpg/225px-Romertopf.jpg" alt=""></a>

		<div class="thumbcaption">
			<div class="magnify">
				<a title="Enlarge" class="internal" href="http://en.wikipedia.org/wiki/File:Romertopf.jpg"><img width="15" height="11" alt="" src="http://bits.wikimedia.org/skins-1.18/common/images/magnify-clip.png"></a>
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			A <i>Römertopf</i></div>
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<p>In Germany, the clay roaster used to cook with is called a
	<i><a title="Römertopf (page does not exist)" class="new" href="http://en.wikipedia.org//w/index.php?title=R%C3%B6mertopf&amp;action=edit&amp;redlink=1">Römertopf</a></i>
	(literally "Roman pot"). Since its introduction in 1967, it has influenced cooking traditions in Germany and
	neighbouring European countries. The pot is mainly used to cook meat like pork roast, chicken or stew in an oven.
</p>

<h3>
	<span id="Spain" class="mw-headline">Spain</span></h3>

<p>In Spanish cooking a ceramic roaster known as "olla de barro" is used.</p>

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